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J Med Food. 2018 Feb;21(2):127-135. doi: 10.1089/jmf.2017.3946. Epub 2017 Dec 22.

Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis.

Author information

1
1 Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi , Gwangju, Korea.
2
2 Department of Food Science and Nutrition, Tongmyong University , Busan, Korea.
3
3 Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University , Busan, Korea.

Abstract

Atherosclerosis is a progressive disease that is characterized by accumulation of lipids and fibrous elements in large arteries. Its etiology is involved with pathophysiological factors such as lipoprotein oxidation, inflammation, and dyslipidemia. Kimchi is a Korean fermented vegetable side dish made with vegetables and kimchi condiments. To date, numerous in vitro, in vivo, and human studies have cited the health benefits of kimchi. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid is one of the active compounds of kimchi, and its antioxidant and anti-atherosclerosclerotic effects have been reported. This review presents the laboratory and clinical evidence of the anti-atherosclerotic effects of kimchi based on its lipid-lowering, antioxidant, and anti-inflammatory activities.

KEYWORDS:

3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic acid; LDL oxidation; atherosclerosis; hypercholesterolemia; kimchi

PMID:
29271694
DOI:
10.1089/jmf.2017.3946
[Indexed for MEDLINE]

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